Ingredients
Cooking spray
16 ounces cream cheese, softened (two 8-ounce packages)
1 cup white sugar
2 large eggs
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
16 ounces refrigerated crescent rolls (two 8-ounce cans)
1 large egg white
1 tablespoon water
3/4 cup confectioners sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (180°C). Lightly coat a 9×13-inch baking pan with cooking spray.
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In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Add white sugar and eggs; beat until fully combined.
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Mix in the pumpkin puree and pumpkin pie spice until smooth.
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Unroll one can of crescent roll dough and lay it flat in the prepared baking pan. Pinch seams together to form a solid sheet.
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Spread the pumpkin cheesecake filling evenly over the dough.
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Unroll the second can of crescent dough and place it carefully over the filling, pinching seams again.
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In a small bowl, whisk together the egg white and water. Brush over the top layer of dough.
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Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
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While bars are cooling, whisk together confectioners sugar, milk, and vanilla to make the glaze.
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Allow bars to cool for 20 minutes, then drizzle with glaze. Serve warm or cold.
Notes
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Use a rolling pin to smooth out crescent dough and seal seams.
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Make ahead and refrigerate overnight for easy serving the next day.
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Freeze without glaze for longer storage; add glaze after thawing.
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Try adding chopped pecans or mini chocolate chips to the filling for variation.
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Ensure pumpkin puree is not too watery if using homemade.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian